Comments on: Meatless Monday: Thanksgiving-Worthy Lasagna

By: Vegetarian Recipe of the Day - Page 5 - Tilted Forum Project Discussion Community

Sun, 21 Nov 2010 02:22:29 +0000

[...] squash lasagna: from: Meatless Monday: Thanksgiving-Worthy Lasagna – Kim O'Donnel – Licking Your Chops – True/Slant Vegetarian Thanksgiving Lasagna Adapted from “Vegetarian Suppers” by Deborah Madison [...]

By: Meatless Monday: Vegetarian Thanksgiving

Meatless Monday: Vegetarian Thanksgiving — Sat, 15 May 2010 16:55:44 +0000

[...] like that! Matt’s squash pasta with sage is also great — gorgeous and delicious. This butternut squash lasagna is on my to-try list; baked pasta dishes are ideal because you can essentially set it and forget [...]

By: Vegetarian Thanksgiving |

Vegetarian Thanksgiving | — Mon, 23 Nov 2009 22:07:42 +0000

By: fairlingtonblade

fairlingtonblade — Wed, 18 Nov 2009 03:41:54 +0000

Hey Kim,

Some very busy days. On the plus side, we had some great pizza at Paradiso and Mrs. Blade got to meet the Secretary of State! I’ll be out of town for Thanksgiving this year, so it’s the Blade’s first chance to cook Thanksgivign dinner with his mum. Hope to catch you on the chat this week.

Paul

By: Kim O'Donnel

Kim O'Donnel — Mon, 16 Nov 2009 09:32:53 +0000

Fairlingtonblade, good to hear from you, it’s been a while. The lasagna could be baked the night before, then reheated with a foil cover after the bird emerges. As you’ll notice in my lastest post,there are so many things to choose from on Thanksgiving that haven’t got a thing to do with turkey.

By: Kim O'Donnel - Licking Your Chops – Ten Ways to Cook Up a Meatless Thanksgiving - True/Slant

Mon, 16 Nov 2009 09:23:45 +0000

[...] folk deserve a special entrée, too. A few weeks ago, I shared details for a scrumptious butternut squash lasagna, but if that fails to inspire, consider these roasted stuffed onions from Gourmet back in [...]

By: fairlingtonblade

fairlingtonblade — Mon, 16 Nov 2009 00:02:29 +0000

This sounds wonderful and is the second vegetarian alternative for Thanksgiving I’ve come across that sounds wonderful. The other being a Shephard’s Pie in the final issue of Gourmet. Both will be served soon in the Blade’s casa.

I’m not sure about it as a Thanksgiving alternative to a main dish as the oven is getting pretty heavy workout in that last hour. I wonder if it could be cooked in parallel with the turkey on a rack under the bird. It certainly would be a great dish to bring to a Thanksgiving feast.

I’ve hosted a few Thanksgiving meals with pescetarians in attendance. As we live in the DC area, I’ve roasted a whole rockfish for the occasion. Out goes the bird, I kick up the oven temperature, and in goes the fish. I’ve even made the turkey eaters envious! [They can share, but the pescetarians get first dibbs.]

By: alisoncsmith

alisoncsmith — Tue, 03 Nov 2009 15:09:05 +0000

Of course, now we’ve decide that we just need to eat the 2nd one…

But a squash question, now…I’ve roasted one sugar pumpkin and pureed (2nd one will do tonight – just not enough room in the pan). The puree seems much waterier than the canned stuff – any adjustments I need to make for a straight-up pumpkin pie that would normally call for canned puree?

By: alisoncsmith

alisoncsmith — Mon, 02 Nov 2009 18:23:17 +0000

thanks. it’ll get baked fully tomorrow night, then. ooh! can’t wait for your book! a savory galette is a great idea!

By: Kim O'Donnel

Kim O'Donnel — Mon, 02 Nov 2009 18:19:36 +0000

Alisoncsmith, I think it would be best to bake fully, freeze and thaw to eat. Make sure you wrap well. Funny coincidence, I’ve been working on a savory galette (crostata if you’r Italian) for my cookbook!